Grace

Grace Restaurant Review:

What more could one ask for from a restaurant located in a city nicknamed “Cowtown” than meat, meat and more meat? Chef Blaine Staniford’s menu is a tribute to proteins, from smoked bacon nestled in shaved asparagus salad to a 20-ounce dry-aged, bone-in rib-eye. While the food is generally described as New American, it's reminiscent of old supper clubs where the gentlemen wore jackets with embroidered insignias and had brandy and cigars in the library. Still, the treasonously rich king crab risotto or the Berkshire pork chop with its white cheddar polenta, Texas peach jam and haricots verts are both so satisfying, it’s easy to think our grandparents were on to something. There are lighter, healthier choices such as black bass with summer peas and wild mushrooms, but that’s not the main reason one dines here. Grace also has a strong wine program with two sommeliers. Top off the meal with a thick slice of red velvet cake with cream cheese frosting---and relish every bite.